齐口裂腹鱼骨胶原蛋白超声波辅助提取工艺及其特性研究
CSTR:
作者:
作者单位:

(四川农业大学食品学院,四川 雅安 625014)

作者简介:

严秋萍,女,四川农业大学在读硕士研究生。

通讯作者:

邬应龙(1963—),男,四川农业大学教授,博士。E-mail:wuyinglong99@163.com

中图分类号:

基金项目:

四川农业大学“211”工程双支计划(2016)(编号:03571003)


Ultrasonic-assisted extraction process and characteristics analysis of collagen from Schizothorax prenanti bone
Author:
Affiliation:

(College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    为提高鱼骨胶原蛋白提取效率,在超声波辅助酸法的工艺条件下,采用单因素及正交试验研究齐口裂腹鱼骨胶原蛋白提取方法;采用SDS-PAGE电泳、紫外扫描、氨基酸分析、热变性温度测定分析分离纯化后的胶原蛋白。结果表明,超声波预处理显著提高了齐口裂腹鱼骨胶原蛋白提取得率,最优条件为:提取温度30 ℃,液料比751 (mL/g),超声波预处理时间20 min,提取时间48 h,该条件下胶原蛋白得率为6.91%,纯度为89.74%;SDS-PAGE结果显示,齐口裂腹鱼骨胶原蛋白由α1、α2和β链组成,属Ι型胶原蛋白的特征;紫外扫描结果显示,最大吸收峰的波长在220~232 nm;齐口裂腹鱼骨胶原蛋白主要由甘氨酸组成,占总氨基酸含量的31.21%,热变性温度为31.4 ℃。

    Abstract:

    The ultrasonic-assisted acid extraction technology of collagen from Schizothorax prenanti bone was studied using univariate analysis and orthogonal test to improve the extraction rate. The purified collagen was analyzed by the methods of polyacrylamide gel electrophoresis , ultraviolet spectroscopy, amino acid and denaturation temperature analysis. The results showed that ultrasonic pretreat-ment increased the collagen extraction rate significantly. The optimal extracting conditions were as followed: extracting temperature 30 ℃, ratio of, liquid-solid 751 (mL/g), time for pre-treating by the ultrasonic 20 min, and extracted time. In the conditions, the collagen extraction ratio was 6.91% and the purity reached 89.74%. In addition, SDS-PAGE results suggested that the collagen was comprised of α1, α2 and β chain, which might be classified as type I collagen. Maximum UV absorption wavelength of collagen was between 220~232 nm. Schizothorax prenanti bone collagen contained high percentages of Gly (31.21% of total amino acid), and its denaturation temperature was 31.4 ℃.

    参考文献
    相似文献
    引证文献
引用本文

严秋萍,邬应龙,李月娥,等.齐口裂腹鱼骨胶原蛋白超声波辅助提取工艺及其特性研究[J].食品与机械,2017,33(12):154-159.
YANQiuping, WUYinglong, LIYuee, et al. Ultrasonic-assisted extraction process and characteristics analysis of collagen from Schizothorax prenanti bone[J]. Food & Machinery,2017,33(12):154-159.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2023-03-10
  • 出版日期:
文章二维码
×
《食品与机械》
友情提示
友情提示 一、 近日有不少作者反应我刊官网无法打开,是因为我刊网站正在升级,旧网站仍在百度搜索排名前列。请认准《食品与机械》唯一官方网址:http://www.ifoodmm.com/spyjx/home 唯一官方邮箱:foodmm@ifoodmm.com; 联系电话:0731-85258200,希望广大读者和作者仔细甄别。